Chia seeds are one of the most versatile foods I have ever come across. Not only are they a great topping for smoothie bowls, an awesome replacement for eggs and an enjoyable alternative to poppy seeds (and how can we forget the beloved chia pet), they can also transform into nutrient-packed, delicious and super-filling pudding!
This vegan lemon-cardamom chia pudding takes just minutes to prepare, (although overnight refrigeration is necessary) making it a great breakfast or dessert option for anyone with a busy schedule. Simply throw all the ingredients in a mason jar, shake super well and stick in the fridge! Give it about 8 hours and VIOLA, plant-based pudding perfection!
Lemon-Cardamom Chia Pudding
- 1 1/2 cup dairy-free milk I love Oatly! (Or learn to make your own almond milk!)
- 1/4 cup chia seeds
- 1 tablespoon maple syrup
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1/4 tsp ground cardamom or more if desired – I personally LOVE cardamom
- 1/4 tsp vanilla extract
- 1 pinch salt
Add everything to a mason jar, close the lid and shake very well.
Refrigerate overnight and in the morning, enjoy!